Rye sourdough crackers from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 127) by Michael James (AU) and Pippa James

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for topping variations and serving suggestions. Can substitute seeds or spices of your choice for dried herbs of your choice, and wholegrain rye flour for rye flour.

  • eliza on December 15, 2021

    My first recipe from this beautiful book, and it’s a winner. Very easy and quick, these crackers use discard (or fresh starter) along with whole grain flours to make a crunchy, tasty cracker. I used rye starter and einkorn flour along with a seed mixture (poppy, sesame, and caraway seeds), and I increased the salt a little. These will go into regular rotation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.